Private Lasagna Reporting for Duty

As an Interior Designer I love exploring all avenues about home and what makes up a calm and comfortable lifestyle, whether it is setting a formal table for dinner or just preparing a steamy pot of soup on a cold snowy night to enjoy by the fire with family and friends. I have always enjoyed cooking and in fact my first experience was in Fort Polk Louisiana where I was doing Basic Training for the Army Reserve in the summer of 1970.

I was to be trained as an army cook. My first day in the kitchen I was told I would be preparing Lasagna for lunch. The mess hall Sargent showed me the ingredients, orange cheese, ketchup and noodles. Being an Italian growing up in Jersey City, I was shocked and said I couldn’t do it that way and after a few go rounds he agreed to send out for everything I needed to make a sauce and some Mozzarella cheese. To the great satisfaction of the Officers I was assigned to the kitchen permanently and therefore excused from many basic training exercises so I could hone my culinary skills. So I began to bake breads, cakes, muffins, cookies; I didn’t realize how much a part this would be in my life.

Now that I have joined the team at Maison by Paysage, I regularly prepare some baked goods and bring it to the studio for all to enjoy including our clients. Here is something simple yet wonderfully delicious.